These boxes are constructed on the same principle as the flour-bin, just described. They are pivoted and arranged in a row, and may be set on a pantry shelf. The drawing indicates eight of these boxes, four of them nine by twelve inches, and four five by three and three-fourths inches. These boxes are of tin, the frame only being of wood. The socket into which the pivot fits is open at the bottom, so that the box can be lifted off the pivot and taken out and washed. An arrangement such as this takes very little room, and the boxes are always closed unless held open. They are so pivoted that they fall into a closed position as soon as released. Two of these boxes in a china-closet would be convenient to hold bread and cake.
STAIRS.
The wood-work of the stairway should always be of hard wood. Where hard wood is used for entire finish, the stairway is best of the same variety. The treads should always be one and one-eighth inch in thickness, and never less than ten inches in width. The risers may be seven-eighths inch thick and never more than seven and one-half inches in height; Square or turned newel posts are in common use. Winders should not be used for the main stairway. Square turns at the landing should be made. Sometimes the rear stairway is of the same general style and design as the front. When it is an open stairway, it is necessary that this should be the case. A rear box stairway, the cellar and attic stairway, or, in fact, any box stairway, should have the treads and risers the same thickness and general dimensions as those mentioned for the front. However, they need not be of hard wood. They should always be provided with hand-rails. All lumber for cellar or attic stairways should be clear and dressed, and quite as well finished as that of any other part of the house. When the cellar is not plastered, the side lining for cellar stairways should be seven-eighths-inch flooring below the first-story plastering. This flooring should be dressed on both sides. The outside cellar-way should have dressed treads and risers one and three-fourths inch thick. The wall should be capped, preferably with stone, and the outside cellar door should be of iron. Where economy is necessary, one-and-three-fourths-inch oak coping and doors may be used.
CHAPTER XXXII.
PLASTERING.—GRAY FINISH.—WHITE HARD FINISH.—BACK PLASTERING.—GAS-PIPING.—TIN WORK.—GUTTERS.—VALLEYS.—DOWN SPOUTS.—GALVANIZED IRON-WORK.—HOT-AIR PIPES.—THIMBLES.—PAINTING.—STAINING.—OIL FINISHING.—INTERIOR STAINING.—FLOOR FINISH.—GLAZING.—PLATE-GLASS.—BEVELLED GLASS.—CATHEDRAL GLASS.—HARDWARE.
It is only within the last ten or fifteen years that it has been at all common to do two-coat work in plastering. Before that time three-coat work was almost universal. Most of the plastering done at this time is what is called “laid-on” work. The first two coats are put on at the same time. The last coat is put on after these are dry. The laths are nearly always of pine. There should be one nail for each contact with the wood-work; that is, four nails to each lath. The mortar should be made of the best quality of lime and sharp sand.
A sufficient quantity of hair should be used. The mortar should be floated, or made smooth, and straightened to receive the wood-work. The last coat should be put on after the other is thoroughly dry. It should be trowelled to a smooth surface, and when completed should be free from chip cracks, stains, and improper mixing of sand. Three-coat work, where each coat is allowed to become thoroughly dry, is better than two-coat work. The last coat is usually a white plaster-of-Paris finish, put on with the skim.